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Advice On: Substituting Butter in Baked Goods

Posted By Alisa Fleming On 2014/01/21 @ 9:39 am In Substitutions | No Comments

Oil can be substituted for butter in many types of baked goods, including cookies. Since oil has a higher fat content than butter, substitute just ¾ cup of oil for every 1 cup of butter called for in cakes, cupcakes, breads and muffins.

For cookies, use just ½ cup of oil for every 1 cup of butter called for in the recipe. To get the batter or dough to the proper consistency, add milk alternative, juice or water as needed. I usually end up adding about 1 to 2 tablespoons of additional liquid.

Most dairy-free margarines come in tubs and are slightly softer than stick butter. Nonetheless, they seem to substitute quite well 1:1 for butter in baking, and are good to use when a buttery flavor is desired, such as in my Caramel Apple Oat Bars [1].

When a firm butter is called for, such as in making biscuits for this cobbler recipe [2], use an equivalent amount of solid coconut oil or shortening.

Alisa Fleming is Allergic Living’s Senior Editor and the founder of the Godairyfree.org [3] website.
Recipe first published in Allergic Living magazine

More Allergy-Free Cooking Advice: 

Baking with No Milk or Eggs
Secrets to a Better Buttermilk
Dairy-Free Chocolate [4]



Article printed from Allergic Living: http://allergicliving.com

URL to article: http://allergicliving.com/2014/01/21/advice-on-substituting-butter-in-baked-goods/

URLs in this post:

[1] Caramel Apple Oat Bars: http://allergicliving.com/index.php/2014/01/14/caramel-apple-oat-bars/

[2] cobbler recipe: http://allergicliving.com/index.php/2014/01/21/allergy-friendly-spiced-pear-cobbler/

[3] Godairyfree.org: http://www.godairyfree.org/

[4] Dairy-Free Chocolate: http://allergicliving.com/?post_type=post&p=20356

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